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This savory 2 Ingredient Pizza Chips snack has become my favorite answer to those unexpected pizza urges. Crunchy, full of cheese, and surprisingly easy, these tiny morsels pack all the enjoyment of pizza in bite-sized form without the carbs or the trouble of pizza dough preparation.
I originally made these when my family was switching to low-carb options but still really missing our end-of-week pizza tradition. What began as a quick trial run has turned into our most asked-for treat during movie marathons and sports celebrations.
What You'll Need
- Shredded mozzarella cheese: Go for whole milk type that melts nicely for the crispiest results. Packaged shredded works fine but cheese you grate yourself tastes even better.
- Pepperoni slices: Pick standard sized skinny slices instead of chunky ones. Thinner pepperoni gets curly and crispy while letting out just enough oil to make the chips taste amazing.
Easy Directions
- Get Your Oven Hot:
- Turn your oven to 400°F and put parchment paper on a baking sheet. Don't skip the parchment - it stops things from sticking and makes cleanup super quick. Give your oven about 5 minutes to get fully hot for the crunchiest results.
- Lay Out Pepperoni:
- Put pepperoni pieces in one layer on your ready baking sheet, with tiny spaces between each one. Good spacing helps them cook evenly and keeps them from sticking together as they cook and get smaller.
- Top With Cheese:
- Drop a big pinch of shredded mozzarella on every pepperoni slice, covering the top but not going overboard. About one teaspoon per slice works great, making a good but not too heavy cheese layer that'll melt and get crunchy at the edges.
- Cook Them:
- Slide the baking sheet onto the middle shelf of your hot oven and cook for 8 to 10 minutes. Keep an eye on them after 7 minutes since they can go from perfect to burnt pretty fast. Look for gold-brown edges on the cheese and slightly curled pepperoni.
- Let Them Rest:
- Take them out and leave them on the baking sheet for 2 to 3 minutes. This waiting step matters because it lets the chips firm up and get properly crunchy. Move them to a plate and eat while still warm for the best texture and taste.
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The pepperoni really works wonders here. After trying many different batches, I found out that the natural fats that come out during cooking create just the right conditions for the cheese to get crispy without burning. My hubby now makes sure we always have pepperoni on hand specifically for when we want these treats, even if we aren't planning to make actual pizza.
Keeping Them Fresh
These pizza chips taste best right after making them, but you can keep them in a sealed container with parchment paper between each layer. Store in your fridge for up to 5 days, though they won't be as crunchy. To make them crispy again, put them on a parchment-lined baking sheet and warm in a 350°F oven for 2 to 3 minutes until they get their crunch back.
Great Combos
These pizza chips are great by themselves but they really shine when you serve them with tasty extras. Try them with a small bowl of warm marinara sauce for dipping to get the full pizza feel. For a fancy appetizer spread, serve them with ranch dressing, garlic mayo, or even creamy spinach dip. They look awesome on meat and cheese boards and go really well with olives, pickled veggies, and fresh herbs.
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Custom Touches
The cool thing about this basic recipe is how flexible it can be. With just two main items, you can still make tons of different versions. Try adding Italian seasoning, garlic powder, or red pepper flakes on the cheese before cooking for more flavor. For a loaded pizza experience, put tiny bits of bell pepper, olive, or mushroom on top of the cheese. You can even try different cheese mixes combining mozzarella with parmesan for extra savory flavor or pepper jack to give it some heat.
Frequently Asked Questions
- → Can I use another cheese for these?
Of course! Go for cheddar, pepper jack, or provolone if you want. Just make sure the cheese melts properly and gets crispy.
- → Can I prep these in advance?
Yes! Just keep them in an airtight container in your fridge for up to 5 days. Pop them in the oven or microwave to crisp them up again.
- → What are some fun ways to customize these chips?
Mix it up with chili flakes, garlic powder, or some Italian herbs before baking. Pair with marinara or creamy ranch for dipping!
- → Are these chips good for keto or gluten-free diets?
Totally! They're naturally gluten-free and keto-approved since there's no flour or breadcrumbs involved.
- → Any alternatives for pepperoni?
Sure! Try turkey pepperoni, salami, or even thin slices of zucchini or bell peppers for a veggie version.